Letters of complaint and compliment.
I think I mentioned once before that I would post my tips for writing letters of complaint, and maybe some examples. I do intend to, indeed the 2,600 words I have written this evening across three letters might serve that purpose. I'd have to strip out any personal information first and frankly I don't have the energy now.
Yes that was correct 3 seperate letters of complaint. No not to three different people in the same organisation about the same problem, although if you count that I have sent one letter to three persons and another letter to three persons and the third letter to two. So in total that is 8 letters.
Actually the one I am sending to two people is only about a third complaint the rest is gushing praise for the service I recently received at one of my favourite restaurants.
It was recently the Goat trading one's birthday and since I'm away I couldn't be around for it, and as it happened that was best since she wasn't around either (All will become clear soon). Anyway, I conspired with some friends to fly back for a celebratory meal. They would invite the goat trader out and she would get her finest clothes back from which ever pawn broker had them at that moment. She would be taken to one of our favourite haunts and who'd be sat at their table when they arrived... lil' old me.
Anyway it was fantastic, she didn't have a clue... as she approached somewhat shielded from view by our friends I stood and enquired if she minded if I joined them for dinner. Well after that double take it took her a few minutes to calm down. Definitely worth the effort.
Prior to all this there had been a bit of a fuss at the restaurant they rang to confirm the booking and they'd got it wrong by an hour or so... not good when you're playing Machiavellian games. Lucky it didn't ruin the evening that fact was helped along by the brilliant young waiter we had. Apparently he's only 21... which made me feel dreadfully old, and he's the head wine person and I must say he had selected a good ole group several gold and silver medal winners amongst them. None the less I was so impressed with his demeanour I had promised to write, and it is so much nicer to pen a positive letter every so often than always banging on about some problem or other.
It's all true I'm not making it up, why would I.
I had a most fantastic beef rossini which was a pleasure to see on the menu given how out of favour fois gras is in these parts, yo know they're trying to ban it. The only thing missing was the truffle as per this recipe.
Unfortunately there were some technical problems with cameras on the night combined with me forgetting mine... we only have some pretty noisy pictures of the deserts... which were also stupendous.
Cheese plate, on the young man's recommendation...
Some fig pudding
Dark bitter chocolate pudding with a hazelnut parfait, if memory serves. The waiter reported to us he heard the junior desert chef ask his boss "Chef, how do you make that splif thing" I assume splif is some British word for desert or other.
A sweet chocolate brownie
To be honest the ladies I was dining with are very much about the deserts, I'm just so bloody jealous that it doesn't show on their waistlines - does on mine.
Yes that was correct 3 seperate letters of complaint. No not to three different people in the same organisation about the same problem, although if you count that I have sent one letter to three persons and another letter to three persons and the third letter to two. So in total that is 8 letters.
Actually the one I am sending to two people is only about a third complaint the rest is gushing praise for the service I recently received at one of my favourite restaurants.
It was recently the Goat trading one's birthday and since I'm away I couldn't be around for it, and as it happened that was best since she wasn't around either (All will become clear soon). Anyway, I conspired with some friends to fly back for a celebratory meal. They would invite the goat trader out and she would get her finest clothes back from which ever pawn broker had them at that moment. She would be taken to one of our favourite haunts and who'd be sat at their table when they arrived... lil' old me.
Anyway it was fantastic, she didn't have a clue... as she approached somewhat shielded from view by our friends I stood and enquired if she minded if I joined them for dinner. Well after that double take it took her a few minutes to calm down. Definitely worth the effort.
Prior to all this there had been a bit of a fuss at the restaurant they rang to confirm the booking and they'd got it wrong by an hour or so... not good when you're playing Machiavellian games. Lucky it didn't ruin the evening that fact was helped along by the brilliant young waiter we had. Apparently he's only 21... which made me feel dreadfully old, and he's the head wine person and I must say he had selected a good ole group several gold and silver medal winners amongst them. None the less I was so impressed with his demeanour I had promised to write, and it is so much nicer to pen a positive letter every so often than always banging on about some problem or other.
Given his age he was confident, knowledgeable about both the fare and wine available without being arrogant and his advice was spot on throughout the evening. So much so I accepted his suggestions for both my starter and main course. He was complementary about our wine choice, despite us not following his first suggestion.
It's all true I'm not making it up, why would I.
I had a most fantastic beef rossini which was a pleasure to see on the menu given how out of favour fois gras is in these parts, yo know they're trying to ban it. The only thing missing was the truffle as per this recipe.
Unfortunately there were some technical problems with cameras on the night combined with me forgetting mine... we only have some pretty noisy pictures of the deserts... which were also stupendous.
Cheese plate, on the young man's recommendation...
Some fig pudding
Dark bitter chocolate pudding with a hazelnut parfait, if memory serves. The waiter reported to us he heard the junior desert chef ask his boss "Chef, how do you make that splif thing" I assume splif is some British word for desert or other.
A sweet chocolate brownie
To be honest the ladies I was dining with are very much about the deserts, I'm just so bloody jealous that it doesn't show on their waistlines - does on mine.
posted by M at 1:13 AM
1 Comments:
Lies, all lies, our waistlines are enormous, but Mark being ever the gent he is, would want us to think we looked gorgeous! Or maybe more to the point, he would want you all to think he was out with 3 gorgeous women!!! Funny thing about that camera problem eh!
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